Variable Chicken Roast - Not Just a Chicken Toast!
Here is my chicken bbq recipke for what I consider one of the best Christmas time dinners we have ever endured. Of course you don't have to make it happen just at Seasonal, it tastes nearly as good any time of the year.
I idea this Christmas I'd attempt one of the multi bird roasts which were apparently popular within medieval times. Right now in the old days they would have used anything up to fifteen birds.
It would begin with a turkey or simply a goose, which would become deboned and showed out. A layer of force meats stuffing would be smeared liberally around the on the inside. Another smaller parrot deboned and open out would be insert inside this. This would be continued by using up to ten fowls all decreasing just a little in size.
When as many birds as possible have been fitted into the original bird, it would be pulled back into shape and sewn together. The delight at slicing one of these apart along with seeing the many various meats must have become amazing.
Not having five birds to hand My partner and i decided to do mine theme with a turkey, goose and duck. I don`t have the skills to debone birds, so I deceived a little by choosing a new oven large turkey top, some duck and goose breasts.
You'll want good stuffing, together with plenty of it. If you make to a lot you can always stop it for a later date. In fact I constructed mine about a couple weeks before and froze it to save time frame on Christmas working day.
To make the filling I used
half a kilo associated with pork shoulder, perfectly chopped
half a kilo of pig belly, well chopped
250g of streaky bacon, well sliced
100g breadcrumbs (Good quality bread)
200g cooked chestnuts, cut
200g grated celery
Brandy to taste
Port to personal taste
100ml red wine
Sodium
Pepper
Mace
Selection all the stuffing constituents together and you will be ready start assembly.
I actually took the egypr crown and having a sharp knife chicken recipe made a slit straight down the side to opened it up like a pitta bread. Then i took about half your stuffing mix and forced it in the slot.
Take your duck and goose breasts and touch them into the slit ensuring they are encircled by the stuffing. Make use of more stuffing like required to fill out the inside.
Cover the bulgaria with lots of streaky bacon to prevent that drying out.
I decided not to sew the chicken up I just placed it on a good sized sheet of time foil and folded this foil tight all over it to create a competitive shape. To be honest with all the stuffing it take on much more of a bulgaria shape than the top does on its own.
I then cooked very little by little in the oven till well cooked, looking at with a thermometer. We open fire chicken roast uncovered the chicken for the last hour to be able to crisp off the epidermis and the bacon.
A juices I cleared made fantastic gravy.